youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Catpoet's Wedding Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is the cake and filling I had for my wedding cake, I hope you all will enjoy it.

This is the cake and filling I had for my wedding cake, I hope you all will enjoy it.

Ingredients

Serves: 8-12

Metric Cups

For the Cake

  • 6 eggs
  • 600 millilitres caster sugar
  • 300 millilitres potato flour
  • 450 millilitres cake flour
  • 6 teaspoons baking powder
  • 300 millilitres boiling water
  • 1 tablespoon vanilla

For the Filling

  • 1 jar of cloudberry jam
  • 400 millilitres custard (thick)
  • 500 millilitres whipping cream
  • ½ box havreflan cookies

For the Cake

  • 6 eggs
  • 21 fluid ounce superfine sugar
  • 10½ fluid ounce potato flour
  • 15⅘ fluid ounce cake flour
  • 6 teaspoons baking powder
  • 10½ fluid ounce boiling water
  • 1 tablespoon vanilla

For the Filling

  • 1 jar of cloudberry jam
  • 14 fluid ounce custard (thick)
  • 17½ fluid ounce heavy cream
  • ½ box havreflan cookies

Method

Catpoet's Wedding Cake is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • For the cake: Turn the oven on to 175 C and grease and flour a spring form tin. It has to be at least 4 inches high rim. Whisk egg and sugar pale and fluffy in a bowl.
  • In another bowl mix both flours and baking powder. Add the vanilla to the egg and whisk, add the flour while stirring. Now add the hot water over the batter and stir, when combined pour the batter in the the tin and directly into the oven.
  • This need to be done quickly cause otherwise the cake can go rubbery. Bake for 30- 45 mins, test the cake with a skewer, it should come out clear. Leave to cool.
  • Strain the pips out of the jam. Whisk the cream with a pinch of sugar. Make the custard from powder, just make it thicker then normal. Crush the cookies to crumbles.
  • How to ensemble the cake: Slice the cake in 3, use a sharp bread knife. Spread jam over the first layer. Then sandwich the next layer over, spread the custard over it. and sandwich the last layer on top.
  • Spread whipped cream all over the cake, make sure it has nice deep layer of it. Push the crushed cookies one the edge of the cake. Now add a sugar flower or something nice on top
  • For the cake: Turn the oven on to 175 C and grease and flour a spring form tin. It has to be at least 4 inches high rim. Whisk egg and sugar pale and fluffy in a bowl.
  • In another bowl mix both flours and baking powder. Add the vanilla to the egg and whisk, add the flour while stirring. Now add the hot water over the batter and stir, when combined pour the batter in the the tin and directly into the oven.
  • This need to be done quickly cause otherwise the cake can go rubbery. Bake for 30- 45 mins, test the cake with a skewer, it should come out clear. Leave to cool.
  • Strain the pips out of the jam. Whisk the cream with a pinch of sugar. Make the custard from powder, just make it thicker then normal. Crush the cookies to crumbles.
  • How to ensemble the cake: Slice the cake in 3, use a sharp bread knife. Spread jam over the first layer. Then sandwich the next layer over, spread the custard over it. and sandwich the last layer on top.
  • Spread whipped cream all over the cake, make sure it has nice deep layer of it. Push the crushed cookies one the edge of the cake. Now add a sugar flower or something nice on top
  • Tell us what you think